1 cup mayonnaise
2 tablespoons minced cilantro leaves
2 tablespoons minced flat-leaf parsley leaves
1 tablespoon lime juice
1 tablespoon grain mustard
1 teaspoon ground cumin
1 teaspoon ground ginger
½ teaspoon curry powder, preferably madras
½ teaspoon ground cardamom
¼ teaspoon ground black pepper
Dash of Tabasco
Salt
2 tablespoon minced shallots
2 tablespoons finely diced celery
1 pound crabmeat, picked free of shell fragments
4 large eggs, beaten
2 cups flour
2 cups plain or panko breadcrumbs
Canola oil, for frying
Put the mayonnaise, cilantro, parsley, lime juice, mustard, cumin, curry, ground (powdered) ginger, cardamom, black pepper, Tabasco, shallots and celery in a small bowl. Season to taste with salt and stir to combine. Set aside.
Transfer half the mayonnaise mixture to a large mixing bowl. Set the remaining half aside.
Fold the crabmeat into the bowl with the mayonnaise mixture and shape the mixture into 6 to 8 cakes.
Put the flour in a wide, shallow bowl, the eggs in another, and the breadcrumbs in a third. Using a perforated spatula or spoon to press the crab cakes into the flour, shaking off any excess, then dip them in the eggs, and finally press them into the breadcrumbs to coat them on all sides. Transfer the breaded cakes to a large plate or baking sheet and cover with plastic wrap. Refrigerate until cold and set, 1 to 2 hours, or up to 2 days.
Pour the oil into a deep, heavy-bottomed skillet to a depth of 2 inches and heat to 350˚F. Line a plate with paper towels.
Add the crab cakes to the hot oil and shallow-fry them until nicely golden on both sides, about 2 minutes per side. Transfer the crab cakes to the paper-towel lined plate to drain and season with salt.
To serve, put 1 or 2 crab cakes on each of 4 to 6 plates, spoon some Orange & Avocado Salad alongside, and spoon some of the reserved mayonnaise with remaining flavored mayonnaise on the plate for dipping.
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